Slow-Cooker Creamy Tomato-Alfredo Meatball and Rotini Bake
This Slow-Cooker Creamy Tomato-Alfredo Meatball and Rotini Bake combines tender meatballs, rotini pasta, rich marinara sauce, and creamy Alfredo sauce in one comforting meal. Topped with melted mozzarella and Parmesan cheese and finished with fresh basil, this easy slow-cooker dinner brings together classic Italian-inspired flavors with minimal preparation.
Ingredients
- 1 pound meatballs frozen or homemade
- 2 cups rotini pasta
- 2 cups marinara sauce
- 1 cup Alfredo sauce
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1 teaspoon Italian seasoning
- salt to taste
- black pepper to taste
- fresh basil optional, for garnish
Instructions
- Combine the meatballs, rotini pasta, marinara sauce, Alfredo sauce, Italian seasoning, salt, and pepper in a slow cooker.
- Stir to mix the ingredients well, ensuring the pasta is coated in the sauces.
- Cover and cook on low for 240-360 minutes, or until the pasta is cooked and the meatballs are heated through.
- Sprinkle mozzarella and Parmesan cheese generously on top about 30 minutes before serving.
- Cover again and let the cheese melt.
- Garnish with fresh basil just before serving.
Notes
The source specifies 240–360 minutes of slow cooking but does not state whether the rotini should be cooked beforehand or added dry. Because the instructions direct you to combine the pasta directly in the slow cooker, the recipe assumes uncooked rotini. Pasta cooking time and texture may vary depending on the slow cooker and sauce consistency; check periodically and add liquid if needed. Sprinkle the mozzarella and Parmesan over the top about 30 minutes before serving, then cover until melted. The source ends with a Notes heading but provides no additional notes. Serving yield and preparation time are not specified, so the values below are estimates. Nutrition information is estimated per serving and has not been independently verified.